Amanda A-mangia: Lamb for Easter

Butterflied leg of lamb with rosemary


2.5 kg Deboned leg of lamb (ask your butcher to butterfly it for you)

Garlic, crushed


Balsamic vinegar

Black pepper

Sea salt


In a bowl mix together garlic, rosemary, balsamic vinegar, sea salt and black pepper.

Place the meat into a shallow roasting tray and spread the marinade over.

Cover and leave in the fridge to marinate for about an hour.

Place meat on the braai and allow to cook for about 10 – 15 minutes on each side. Turn and move the meat continuously.

Lift the lamb off the braai and onto a board and allow to rest for five minutes before carving.

The meat can also be cooked in the oven.

Easter the Greek way

lamb on the spit greece

In Greece Easter is the biggest holiday. Lamb is the Easter meal of choice. A whole lamb is roasted on a large spit or souvla. John the Baptist was the first to refer to Jesus as the Lamb of God because His purpose was to take away all our sins. Greeks eat lamb in remembrance of this.


The most delicious traditional Greek marinade is olive oil, lemon juice, garlic, oregano, salt and black pepper which can be injected into the lamb with a marinade injector.







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